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Bean and Bacon Soup

Name: Bean and Bacon Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups chopped carrots ); 1 1/2 cups chopped celery ); 1 1/2 cups chopped yellow onions ); 1 1/2 tsp sugar; 1 1/4 cups shredded mozzarella or string cheese; 10 oz smoked bacon , diced in small pieces); 2 1/2 Tbsp tomato paste; 2 tsp chopped fresh thyme ); 3 cans navy beans,; 3 cloves garlic, ); 5 1/2 cups low-sodium chicken broth; Chopped fresh parsley, ); Salt and freshly ground black pepper

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

10 oz smoked bacon

1 1/2 cups chopped yellow onions

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

3 cloves garlic

5 1/2 cups low-sodium chicken broth

2 1/2 Tbsp tomato paste

1 1/2 tsp sugar

2 tsp chopped fresh thyme

Salt and freshly ground black pepper

1 1/4 cups shredded mozzarella or string cheese

Chopped fresh parsley

Directions

Cook bacon in a large enameled cast iron pot until browned and crisp, transfer bacon to a plate lined with paper towels, while leaving 2 Tbsp rendered bacon drippings in pan. Heat drippings over medium-high heat and add onions, carrots and celery. Saute 4 minutes then add garlic and saute 2 minutes longer. Add in chicken broth, tomato paste, sugar, thyme and beans. Stir in 3/4 of the cooked bacon, while reserving remainder in a small resealable bag in refrigerator until ready to use. Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft, about 30 minutes. Transfer 2 1/2 cups of the soup to a blender, cover with lid blend until smooth. Stir pureed mixture back into soup. Serve warm topped with shredded cheese and parsley. Thin soup with more broth or water if desired.